On Saturday, a group of SWEET sisters learned to make apricot syrup and afterward enjoyed it on some healthy pancakes.Margie H. was kind enough to share the recipe. I'm going to make a batch this weekend. I've heard rumor that it's the best syrup in the world. . .and my sources are completely reliable.
APRICOT SYRUP
4 cups of pureed apricots
add 1 cup water
mix together in pan
add 3 TB lemon juice and 4 cups sugar
bring to a boil stirring constantly. Boil 5 min. continuing to stir.
Put in jars. Put jars in canner with hot water. Water should be 1 inch above jars. Bring to a rolling boil. Boil for 10 minutes. Remove jars, let seal and cool.
HEARTY PANCAKE MIX
5 cups all-purpose flour
1 1/2 cups whole wheat flour
1 1/2 cups finely crushed cornflakes
1 cup old-fashioned oats
2 TB sugar
1 TB baking powder
1 1/2 tsp baking soda
1 1/2 tsp salt
In a large bowl, combine the first eight ingredients: Mix well. Store in an airtight container in a cool dry place for up to 6 months. Yield: 5 batches.
To prepare pancakes , combine 1 1/2 cups mix, 1 1/2 cups milk, 1 egg and 1 TB oil, whisk just until moistened.
Yield--10 pancakes
2 comments:
Perfect timing! I am picking apricots on Friday at Micah's sister's house. She has an over abundance of apricots. Anyone need a couple... enough to have 4 cups of puree?
Oh, and also, a question about the recipe: Can I just leave the peel on? Or do they need to be peeled? I've never really done anything with apricots before besides buy them dried from Casa de Fruita in California.
You can leave the peels on (I learned that at the class -- I didn't know, either).
Hey, half of the recipe for the pancakes is missing! That's the recipe for the dry ingredients, but then you need to add them to wet ingredients to make the batter. Do you have the rest of the recipe?
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